Go Back

Crispy Chickpea & Kale Parmesan Pasta

A comforting vegetarian pasta with crunchy roasted chickpeas, sautéed kale, lemon, and parmesan.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Pasta Base
  • 12 oz pasta penne, rigatoni, or fusilli
  • 1 can chickpeas 15 oz, drained and rinsed
  • 2 tbsp olive oil divided
  • 1 tsp smoked paprika
  • 0.5 tsp garlic powder
  • 0.5 tsp salt
  • 0.25 tsp black pepper
  • 1 bunch kale stems removed, chopped
  • 3 cloves garlic minced
  • 0.5 tsp red pepper flakes optional
  • 1 lemon zested
  • 0.5 cup Parmesan cheese freshly grated

Equipment

  • Mixing bowls
  • Baking sheet
  • Wire rack
  • Hand mixer or stand mixer

Method
 

  1. Cook pasta in salted water until al dente. Reserve 1/2 cup pasta water and drain.
  2. Toss chickpeas with olive oil, paprika, garlic powder, salt, and pepper. Roast at 425°F for 20–25 minutes until crispy.
  3. Sauté garlic and red pepper flakes in olive oil over medium heat until fragrant.
  4. Add kale and cook until wilted, about 3–4 minutes.
  5. Add cooked pasta, lemon zest, and parmesan. Toss to combine, adding pasta water if needed.
  6. Top with crispy chickpeas and serve immediately.

Notes

Best served fresh. For vegan version, use dairy-free parmesan or nutritional yeast.